Rakshabandhan: Top 3 Sugar-free Sweets

The Rakshabandhan celebration is here! And once you’ve finished making all the necessary preparations, including choosing the best rakhis, purchasing gifts, making lovely rangolis for your home to celebrate the festival, and dotting your hands with mehndi designs in addition to picking out the ideal ethnic outfit for the day, it’s time to whip up some homemade treats to add a personal touch to Rakshabandhan.

It is crucial to choose sugar-free sweets that will keep your sibling’s or any other family member’s blood sugar levels under control if they have diabetes. Although having diabetes doesn’t always mean you have to control your taste buds, sweets are generally a no-no!

People with diabetes typically have limited options when it comes to sweets for special occasions, but a healthy component swap may make almost any delicacy diabetic-friendly. Adding lots of fruit, nuts, and natural sweeteners to your celebration may make it more cheerful.

However, in order for you to celebrate Rakshabandhan without sacrificing your taste buds, we are providing you with a list of simple to prepare sugar-free treats that are also diabetes-friendly.

And even if you don’t celebrate Rakshabandhan, we’re sure these yummy, delicious recipes will come handy for the other various occasions where sugar-free sweets are the way to go!

1. Apricots & Dates Barfi


  • Dried apricot – 400 gm
  • Dried Dates – 100 gm
  • Almonds – 200 gm
  • Oatmeal – 100 gm
  • Coconut Flakes – 50 gm


In separate dishes, soak the apricots, dates, and almonds for 15 to 20 minutes. Combine dates and apricots in a blender. Almonds are drained and ground with the oats. Combine the two mixes, add the coconut flakes at the end, and then cut the mixtures into the appropriate shapes. The barfi is prepared.

2. Walnut Coconut Brownie


  • Butter unsalted (250 g)
  • Jaggery (300g)
  • Whole eggs (200 g)
  • Melted chocolate (140 g)
  • Refined flour (120 g)
  • Chopped walnuts (220 g)


Jaggery and butter should be combined at a medium-high speed until the mixture is light and fluffy. Add the entire eggs gradually. Melt the chocolate and stir it into the batter. To the dough, add all the dry ingredients. Fill a tart ring mould with the mixture after greasing it. Bake for 30 minutes at 200 degrees. After the cake has cooled, cut it into the desired form, and microwave it for two minutes. For more taste, use chocolate and vanilla ice cream.

3. Kaffir Lime infused baked cheese cake 


  • For the Biscuit Base
  • Fiber biscuits – 220 gm
  • Unsalted butter – 140 gm
  • For the Cheesecake mixture
  • Refined flour – 35 gm
  • Jaggery – 350 gm
  • Sour Cream – 150 gm
  • Cream Cheese – 450gm
  • Vanilla essence – 1/2 tbsp
  • Eggs – 4 nos
  • Kaffir Lemon Zest – 1 no
  • For the Garnish
  • Fruit jelly – 150gm
  • Fresh fruits – 300 gm
  • Tempered Chocolate – 50 gm


Break up the biscuits and pulse them in a food processor with melted butter until they resemble crumbly sand. The butter-lined cake pan should now be filled with the crumbly biscuit mixture. Firmly press the mixture against the base and the sides of the pan to ensure good adhesion. Cream cheese is softened in a mixer with flour added, then mixed. Mix thoroughly after adding the vanilla, sour cream, and jaggery. Eggs should be added one at a time, beating thoroughly after each addition. Avoid over-beating while adding air.

Bake the mixture at 325F for one hour. Pour the mixture into the cake pan lined with the biscuit mixture. When the cake acquires a golden-brown crust without any cracks and jiggles slightly when the pan is shaken, it is finished baking. When it is firm and not jiggly, let it cool for 1 hour at room temperature, followed by 3–4 hours in the refrigerator. De-mould it onto a dish or tray, cut, and top with freshly cut exotic fruits, edible flowers, and chocolate decorations in the appropriate form and size. 

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